- Mediterranean Vegetables
- A Cook’s ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and North Africa, with more than 200 Authentic Recipes for the Home Cook
- By Clifford A. Wright
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The countries that border the Mediterranean are alluring and diverse, and so is the multitude of Mediterranean vegetable preparations. To open up this world to the American kitchen, award-winning author Clifford Wright presents an original and comprehensive A-to-Z culinary reference work that home cooks will turn to on a daily basis. Eminently accessible and thoroughly useful, Mediterranean Vegetables includes more than 200 vegetables that are traditionally prepared in Mediterranean cookery.
Each entry describes a vegetable; explains its origins, culinary history, how to grow it, and where to get it; and provides recipes. Never before has one book collected such a wealth of information on this topic. It includes those used by home cooks every day, as well as those that are readily available but cooks often don’t know how to prepare. There are also many that you can cultivate from seed in your garden or find growing wild.
Clifford Wright offers recipes for delicious Mediterranean dishes that reflect the vegetables’ versatility: from Italy there’s Artichoke Hearts in Citrus Sauce, from Spain there’s Cabbage with Chestnuts, from Lebanon there’s Fried Eggplant with Yogurt, from France there’s Etouffée of White Beans, from Syria there’s Zucchini with Bread and Pomegranates, and more.
Mediterranean Vegetables is a must-have reference and cookbook for anyone who enjoys reading about, growing, cooking with, and eating vegetables.
Book Details
- Hardcover, $29.95
ISBN 978-1-55832-196-0
- Total Pages: 416 pg.
- Trim Size: 7 ¼ x 9 1/8
- Interior Design:
2 Color
From the Press Room
Praise
“From the man who gave us A Mediterranean Feast, a definitive tome on Mediterranean cooking, comes this new book, an encyclopedic exploration of Mediterranean vegetables with delicious recipes as well. It is a terrific resource for cooks who garden or who just love vegetables and it will get us all eating our three to five vegetable servings a day, with pleasure.”
—Sara Moulton, host of the TV Food Network’s Cooking Live, Executive Chef at Gourmet, and Food Editor at Good Morning America
“Finally a definitive book on the way the world is eating today. Clifford Wright’s Mediterranean Vegetables is savory, vibrant and healthy and destined to be an instant classic.”
—Bobby Flay, author of Boy Meets Grill, Bold American Food, and From My Kitchen to Your Table
“Mediterranean Vegetables is a ‘must have’ book for anyone who cooks vegetables or thinks he should. You immediately feel that you can cook these vegetables, and that you want to.”
—Carlo Middione, author of Vivande Porta Via, and chef at Vivande Porta Via
“Clifford Wright is the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean, and his new book on the vegetables of the region is destined to become an invaluable volume.”
—Colman Andrews, former editor-in-chief of Saveur magazine, author of Catalan Cuisine, Flavors of the Riviera, and Everything on the Table